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                                                    <h5>外形</h5>
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                                                           <b>
                                                               将缩分后有代表性的茶样200g~300g，置于评茶盘中，双手握住茶盘对角，用回旋筛转法，使茶样按粗细、长短、大小、整碎顺序分层并顺势收于评茶盘中间呈圆馒头形，根据上层、中层、下层，按审评内容，用目测，手感等方法，通过调换位置、反复察看比较外形。
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                                                    <h5>香气</h5>
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                                                       <b>
                                                           审评香气时，一手持杯，一手持盖，靠近鼻孔，半开杯盖，嗅评从杯中散发出来的香气，每次持续2到3秒，后随即合上杯盖。可反复1到2次。感觉审评内容判断香气质量。病热嗅、温嗅、冷嗅结合进行。
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                                                    <h5>滋味</h5>
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                                                       <b>
                                                           审评滋味时，用茶匙取适量茶汤于口内，用舌头让茶汤在口腔内循环打转，使茶汤与舌头各部位充分接触，并感受刺激，随后将茶汤吐入茶叶桶中或咽下，根据审评内容审评滋味。审评滋味最适宜的茶汤温度在50摄氏度左右。
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                                                    <h5>汤色</h5>
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                                                        <b>审评汤色时用目测根据审评内容审评茶汤，审评时应注意光线，评茶用具对茶汤审评结果的影响，随时可调换审评碗的位置以减少环境对汤色审评的影响</b>
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                                                    <h5>叶底</h5>
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                                                        <b>
                                                            审评叶底时，精制茶采用黑色制叶底盘，操作时应将杯中的茶叶全部倒入叶底盘中，根据审评内容用目测、手感等方法审评叶底。
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